HARVEST STUFFING
Categories Garlic Onion turkey Side Bake Sauté Thanksgiving Apple Apricot Poultry Sausage Celery Parade Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield makes 12 cups of stuffing, enough for 18 pound turkey
Number Of Ingredients 12
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.
HARVEST STUFFING
Make and share this Harvest Stuffing recipe from Food.com.
Provided by Michelle Kasper
Categories Grains
Time 1h15m
Yield 12 cups
Number Of Ingredients 14
Steps:
- Brown the sausage in a pan, breaking up clumps; remove to a large bowl.
- Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes.
- Add to the sausage along with the bread, apples and dried fruits.
- Toss well.
- Drizzle the broth over the mixture to moisten as desired and season with salt and pepper.
- Cool before stuffing the turkey.
- Makes 12 cups of stuffing, enough for an 18-pound turkey.
Nutrition Facts : Calories 402.2, Fat 17.5, SaturatedFat 6.6, Cholesterol 44.8, Sodium 833.3, Carbohydrate 46.4, Fiber 5.2, Sugar 18.4, Protein 16.6
AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)
Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.
Provided by Dans La Lune
Categories < 60 Mins
Time 40m
Yield 4 cups approximately, 4 serving(s)
Number Of Ingredients 19
Steps:
- Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
- Remove leaves from thyme sprigs and add to bread. Set aside.
- In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
- Add dried bread cubes, apple, apricot, and butter. Stir well.
- When butter has absorbed into bread, add white wine. Stir until absorbed.
- Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
- Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
- Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
- Season again with salt and pepper. Add pecans if using.
- *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.
Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4
COUNTRY HARVEST STUFFING
Provided by Sheila Lukins
Categories Side Thanksgiving Dinner Dried Fruit Sausage Pecan Potluck Parade Peanut Free Soy Free
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Place the bread cubes in a large bowl and toss with 2 tablespoons olive oil, thyme, salt, and pepper to taste. Spread the bread cubes on two baking sheets and bake for 15 to 20 minutes or until lightly toasted, shaking pans occasionally. Return to the bowl.
- 2. Brown the sausage in a heavy pan over medium heat. Using a slotted spoon, remove the sausage to the bowl, discarding any fat. Place the remaining 2 tablespoons olive oil in the pan and sauté the onions, celery, garlic, and sage over medium-low heat for 15 to 20 minutes or until wilted, stirring often. Combine with the bread cubes, cranberries, pecans, and prunes.
- 3. Drizzle the broth over the mixture to moisten as desired, then toss well. Season with salt and pepper. Bake, covered with aluminum foil, in an oven-to-table dish at 350°F for 30 to 45 minutes. Serve from the dish.
TRADITIONAL HOLIDAY STUFFING
Sausage and sage add a gourmet taste to this stuffing. It's perfect for large family gatherings, but you can also save some for later. -Lorraine Brauckhoff, Zolfo Springs, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large nonstick skillet cook, sausage, celery and onion over medium heat until meat is no longer pink, breaking up sausage into crumbles; drain. Remove from heat; stir in mayonnaise, mustard, sage and poultry seasoning., Place bread cubes in a large bowl; add sausage mixture and toss. In a small bowl, whisk eggs and broth; pour over bread cubes and stir gently to combine. Transfer to two 3-qt. baking dishes coated with cooking spray., Bake, covered, 30 minutes. Uncover and bake until lightly browned and a thermometer reads 165°, 12-18 minutes longer. If desired, top with chopped parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 572mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
AUTUMN HARVEST STUFFING
The subtlety of leeks and shallots complements the bold flavor of cremini mushrooms in this rich stuffing.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes enough for one (12- to 14-pound) turkey
Number Of Ingredients 14
Steps:
- Arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight. (Alternatively, bake bread in a 250-degree oven until dry but not browned, 25 to 30 minutes.)
- Transfer bread to a large bowl. Preheat oven to 400 degrees.
- In a medium bowl, toss squash with 2 tablespoons olive oil until coated; season with salt and pepper. Arrange squash in an even layer on a baking sheet; transfer to oven and roast until squash is tender, about 15 minutes. Transfer squash to bowl with bread cubes.
- Heat 2 tablespoons oil in a large skillet over medium-low heat. Add shallots, celery, and leek. Cook, stirring occasionally, until vegetables are soft, about 5 minutes. Fold in mustard greens and cook until just wilted, about 1 minute. Transfer to bowl with bread and squash.
- Heat remaining 2 tablespoons oil in skillet over medium heat. Add mushrooms and cook, stirring occasionally, until softened, 2 to 3 minutes. Transfer to bowl with bread and vegetables.
- Heat chicken broth in a small saucepan with butter and over medium-low heat until butter is melted; pour over bread mixture. Add sage, parsley, and thyme to bread mixture; season with salt and pepper; mix until well combined. Let stuffing mixture cool completely if stuffing in turkey.
- To cook stuffing in a turkey: Loosely stuff into a turkey, and roast until center of stuffing registers 165 degrees on an instant-read thermometer. To bake all of the stuffing outside a turkey: Spoon into a buttered 2-quart baking dish. Cover dish with parchment paper-lined aluminum foil. Bake at 400 degrees for 20 minutes. Uncover and bake until golden brown, about 25 minutes more.
THANKSGIVING STUFFING
"This nicely seasoned stuffing is our favorite for holiday turkeys," reports Denise Goedeken of Platte Center, Nebraska. "It doesn't require a lot of prep time, which I like, and it tastes good whether stuffed in the bird or baked separately."
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield about 12 cups.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onions and celery in butter until tender; add garlic, cook 1 minute longer. Transfer to a large bowl; add the broth, parsley, sage, poultry seasoning, salt and pepper. Gently stir in bread cubes until mixed. , Spoon into a greased 13x9-in. baking dish (dish will be full). Bake, uncovered, at 350° for 30-35 minutes or until lightly browned and heated through.
Nutrition Facts : Calories 249 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 1086mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
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